Ingredients
Scale
- 1 pound asparagus, woody ends trimmed
- 4 tablespoons unsalted butter
- Kosher salt
- 1/3 cup sliced almonds
- 1 tablespoon fresh lemon juice, plus more to taste
- Flaky sea salt
- Lemon wedges (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Add 1 pound fresh asparagus and cook until bright green and just tender, about 2 to 4 minutes depending on thickness. It should still have a little bite.
- Optional: Transfer asparagus to an ice bath to stop cooking, or rinse under cold water. Pat thoroughly dry before plating.
- In a light-colored medium skillet, melt 4 tablespoons unsalted butter over medium heat. Add a pinch of salt and ⅓ cup sliced almonds. Cook, swirling frequently, until the butter turns golden-amber and smells nutty and the almonds are toasted, about 2 to 3 minutes. Watch closely — it goes from perfect to burnt in an instant.
- Arrange asparagus on a serving platter. Spoon the almond browned butter over the top. Squeeze 1 tablespoon lemon juice over the dish and finish with a sprinkling of flaky sea salt.
- Serve right away with lemon wedges on the side. Brown butter firms up quickly, so don’t let this one sit.